Chemical composition and antioxidant potential of essential oil and oleoresins from anise seeds (Pimpinella anisum L.)

Autores
Singh, Gurdip; Kapoor, I. P. S.; de Heluani, C. S.; Catalan, Cesar Atilio Nazareno
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Recently, interest in plant-derived food additives has grown, mainly because of toxic effects associated with synthetic antioxidants. In the present study, the chemical composition and antioxidant properties of essential oil and oleoresins of the seeds of anise (Pimpinella anisum) was investigated. Trans-anethole (90.1%) was the major component in anise oil while oleic acid was the major compound in all the oleoresins. The antioxidant activities were assessed by inhibition of linoleic acid peroxidation, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, Fe3+ reducing power and various lipid peroxidation assays. The anise oil and its methanol oleoresin showed highest antioxidant activity, even higher than BHA and BHT. However, the antioxidant activities of other oleoresins were somewhat lower. The results obtained from various experiments clearly establish the antioxidant potency of anise oil and its methanol and ethanol oleoresins, which can be utilized for protecting fat-containing foods.
Fil: Singh, Gurdip. Gorakhpur University,; India
Fil: Kapoor, I. P. S.. Gorakhpur University,; India
Fil: de Heluani, C. S.. Universidad Nacional de Tucumán; Argentina
Fil: Catalan, Cesar Atilio Nazareno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Materia
Pimpinella Anisum
Seed Essential Oil
Gc-Ms Analysis
Antioxidant Activity - Scavenging Effect
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/61242
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Chemical composition and antioxidant potential of essential oil and oleoresins from anise seeds (Pimpinella anisum L.)Singh, GurdipKapoor, I. P. S.de Heluani, C. S.Catalan, Cesar Atilio NazarenoPimpinella AnisumSeed Essential OilGc-Ms AnalysisAntioxidant Activity - Scavenging Effecthttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Recently, interest in plant-derived food additives has grown, mainly because of toxic effects associated with synthetic antioxidants. In the present study, the chemical composition and antioxidant properties of essential oil and oleoresins of the seeds of anise (Pimpinella anisum) was investigated. Trans-anethole (90.1%) was the major component in anise oil while oleic acid was the major compound in all the oleoresins. The antioxidant activities were assessed by inhibition of linoleic acid peroxidation, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, Fe3+ reducing power and various lipid peroxidation assays. The anise oil and its methanol oleoresin showed highest antioxidant activity, even higher than BHA and BHT. However, the antioxidant activities of other oleoresins were somewhat lower. The results obtained from various experiments clearly establish the antioxidant potency of anise oil and its methanol and ethanol oleoresins, which can be utilized for protecting fat-containing foods.Fil: Singh, Gurdip. Gorakhpur University,; IndiaFil: Kapoor, I. P. S.. Gorakhpur University,; IndiaFil: de Heluani, C. S.. Universidad Nacional de Tucumán; ArgentinaFil: Catalan, Cesar Atilio Nazareno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaEssential Oil Resource Consultants2008-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/61242Singh, Gurdip; Kapoor, I. P. S.; de Heluani, C. S.; Catalan, Cesar Atilio Nazareno; Chemical composition and antioxidant potential of essential oil and oleoresins from anise seeds (Pimpinella anisum L.); Essential Oil Resource Consultants; International Journal of Essential Oil Therapeutics; 2; 12-2008; 122-1301961-4209CONICET DigitalCONICETenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:05Zoai:ri.conicet.gov.ar:11336/61242instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:52:06.069CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chemical composition and antioxidant potential of essential oil and oleoresins from anise seeds (Pimpinella anisum L.)
title Chemical composition and antioxidant potential of essential oil and oleoresins from anise seeds (Pimpinella anisum L.)
spellingShingle Chemical composition and antioxidant potential of essential oil and oleoresins from anise seeds (Pimpinella anisum L.)
Singh, Gurdip
Pimpinella Anisum
Seed Essential Oil
Gc-Ms Analysis
Antioxidant Activity - Scavenging Effect
title_short Chemical composition and antioxidant potential of essential oil and oleoresins from anise seeds (Pimpinella anisum L.)
title_full Chemical composition and antioxidant potential of essential oil and oleoresins from anise seeds (Pimpinella anisum L.)
title_fullStr Chemical composition and antioxidant potential of essential oil and oleoresins from anise seeds (Pimpinella anisum L.)
title_full_unstemmed Chemical composition and antioxidant potential of essential oil and oleoresins from anise seeds (Pimpinella anisum L.)
title_sort Chemical composition and antioxidant potential of essential oil and oleoresins from anise seeds (Pimpinella anisum L.)
dc.creator.none.fl_str_mv Singh, Gurdip
Kapoor, I. P. S.
de Heluani, C. S.
Catalan, Cesar Atilio Nazareno
author Singh, Gurdip
author_facet Singh, Gurdip
Kapoor, I. P. S.
de Heluani, C. S.
Catalan, Cesar Atilio Nazareno
author_role author
author2 Kapoor, I. P. S.
de Heluani, C. S.
Catalan, Cesar Atilio Nazareno
author2_role author
author
author
dc.subject.none.fl_str_mv Pimpinella Anisum
Seed Essential Oil
Gc-Ms Analysis
Antioxidant Activity - Scavenging Effect
topic Pimpinella Anisum
Seed Essential Oil
Gc-Ms Analysis
Antioxidant Activity - Scavenging Effect
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Recently, interest in plant-derived food additives has grown, mainly because of toxic effects associated with synthetic antioxidants. In the present study, the chemical composition and antioxidant properties of essential oil and oleoresins of the seeds of anise (Pimpinella anisum) was investigated. Trans-anethole (90.1%) was the major component in anise oil while oleic acid was the major compound in all the oleoresins. The antioxidant activities were assessed by inhibition of linoleic acid peroxidation, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, Fe3+ reducing power and various lipid peroxidation assays. The anise oil and its methanol oleoresin showed highest antioxidant activity, even higher than BHA and BHT. However, the antioxidant activities of other oleoresins were somewhat lower. The results obtained from various experiments clearly establish the antioxidant potency of anise oil and its methanol and ethanol oleoresins, which can be utilized for protecting fat-containing foods.
Fil: Singh, Gurdip. Gorakhpur University,; India
Fil: Kapoor, I. P. S.. Gorakhpur University,; India
Fil: de Heluani, C. S.. Universidad Nacional de Tucumán; Argentina
Fil: Catalan, Cesar Atilio Nazareno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
description Recently, interest in plant-derived food additives has grown, mainly because of toxic effects associated with synthetic antioxidants. In the present study, the chemical composition and antioxidant properties of essential oil and oleoresins of the seeds of anise (Pimpinella anisum) was investigated. Trans-anethole (90.1%) was the major component in anise oil while oleic acid was the major compound in all the oleoresins. The antioxidant activities were assessed by inhibition of linoleic acid peroxidation, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, Fe3+ reducing power and various lipid peroxidation assays. The anise oil and its methanol oleoresin showed highest antioxidant activity, even higher than BHA and BHT. However, the antioxidant activities of other oleoresins were somewhat lower. The results obtained from various experiments clearly establish the antioxidant potency of anise oil and its methanol and ethanol oleoresins, which can be utilized for protecting fat-containing foods.
publishDate 2008
dc.date.none.fl_str_mv 2008-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/61242
Singh, Gurdip; Kapoor, I. P. S.; de Heluani, C. S.; Catalan, Cesar Atilio Nazareno; Chemical composition and antioxidant potential of essential oil and oleoresins from anise seeds (Pimpinella anisum L.); Essential Oil Resource Consultants; International Journal of Essential Oil Therapeutics; 2; 12-2008; 122-130
1961-4209
CONICET Digital
CONICET
url http://hdl.handle.net/11336/61242
identifier_str_mv Singh, Gurdip; Kapoor, I. P. S.; de Heluani, C. S.; Catalan, Cesar Atilio Nazareno; Chemical composition and antioxidant potential of essential oil and oleoresins from anise seeds (Pimpinella anisum L.); Essential Oil Resource Consultants; International Journal of Essential Oil Therapeutics; 2; 12-2008; 122-130
1961-4209
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Essential Oil Resource Consultants
publisher.none.fl_str_mv Essential Oil Resource Consultants
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269135818457088
score 13.13397

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